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ham and egg cups
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Ham And Egg Cups With Dill And Havarti

Turn your omelet inside out with these ham and egg cups beaten with a little creme fraiche, dill, Havarti cheese and sliced spring onions.
Course: Breakfast
Cuisine: American
Keyword: cheesy recipes, gluten-free breakfast recipes, ham and egg cups, meat recipes
Author: A Girl Defloured


  • 6 slices of gluten-free deli ham
  • 5 large eggs
  • 1/4 cup grated Havarti cheese
  • 2 tablespoons crème fraîche
  • 2 scallions, white and green parts thinly sliced
  • 1 tablespoon minced fresh dill
  • 1/4 teaspoon each salt and pepper


  • Preheat the oven to 400 degrees. Spray 6 compartments in a muffin pan with gluten-free cooking spray. Gently line the tin with the slices of ham, creating a bowl shape. Set aside.
  • Beat the eggs lightly with a whisk. Whisk in the cheese, crème fraîche, scallions, dill, salt and pepper until evenly combined.
  • Pour the mixture evenly into the prepared ham cups.
  • Bake for 25 minutes until the eggs are puffed and lightly golden brown (and cooked through). Let cool in the pan for 5 minutes, then gently lift from the pan and serve immediately. Garnish with extra dill if desired.